Roasted Bone Marrow Risotto

Name: Roasted Bone Marrow Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 people
Ingredients: 2 pounds beef marrow bones; 1 onion; 3 cloves garlic; 1 cup arborio rice; ½ cup white wine; 4 cups beef stock; ½ cup Parmesan Cheese; 2 tablespoons butter; 2 tablespoons olive oil; salt and pepper; fresh parsley

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Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
4 people
Course
Main Course
Cuisine
Italian

Roasted Bone Marrow Risotto

Iris Warren

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Balanced, flavorful, and enjoyable—this recipe has it all.

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Ingredients

Servings

2 pounds beef marrow bones cleaned and trimmed
1 onion diced
3 cloves garlic minced
1 cup arborio rice
½ cup white wine
4 cups beef stock chicken stock works too
½ cup Parmesan Cheese grated
2 tablespoons butter
2 tablespoons olive oil
salt and pepper to taste
fresh parsley for garnish

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Instructions

Preheat oven to 400° F.
Place the beef marrow bones on a baking tray and roast for 20-25 minutes, or until the marrow is soft and slightly golden.
In a large saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
Add the Arborio rice and stir to coat in the oil. Cook for 1-2 minutes, or until the rice is translucent.
Pour in the white wine and stir until it has been absorbed by the rice.
Slowly add the beef or chicken stock, one ladleful at a time, stirring continuously, until the liquid has been absorbed before adding the next ladleful.
Once the rice is cooked and the risotto is creamy, remove from heat. Stir in the butter and Parmesan cheese.
Season with salt and pepper to taste.
Use a spoon to scoop the marrow out of the bones and add it to the risotto, mix well.
Serve the risotto in bowls, garnished with fresh parsley, if desired.
Enjoy!